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Fillet Of Sole Marguery

Type: Fish
Serves: 4 people

Recipe Ingredients

2 lbs 908g / 32ozSole fillets - cut in 4 oz. Pieces
8   Jumbo shrimp - peeled, raw
8   Oysters - shucked
12   Mushroom caps
2 cups 474mlFish stock - see recipe
1 cup 237mlDry white wine
3   Shallots - chopped fine
1/4 cup 59mlFresh lemon juice
1/8 teaspoon 0.6mlSalt - to taste
1/8 teaspoon 0.6mlBlack pepper - to taste
4 oz 113gButter - for the roux
1/2 cup 31g / 1.1ozFlour - for the roux
2 cups 474mlLocke-ober cream sauce - see recipe
2   Egg yolks - beaten
1/2 cup 118mlUnsweetened whipped cream

Recipe Instructions

STEP ONE: Fold sole fillets in half and place in a baking dish with shrimp, oysters, and mushrooms. Cover with stock, white wine, shallots, and lemon juice. Sprinkle with salt and pepper, cover with oiled paper, and poach in a 350F F oven for 20 minutes.

STEP TWO: Remove sole fillets and keep them hot in an ovenproof casserole. Top with mushroom caps. Reduce stock in which fish was poached to 1/2 the original volume, add roux to thicken, and simmer for five minutes, blending smooth with a whisk.

STEP THREE: Add Cream Sauce (see recipe for "Locke-Ober Cream Sauce" in this cookbook) and egg yolks and bring to a boil. Remove from heat and gently fold in whipped cream. Strain sauce over top of fish and glaze in the oven until golden brown.

Serve hot, with fleurons (small pastry decorations).

Serving Ideas : Serve hot, with fleurons (small pastry decorations).

Source:
Locke-Ober, Boston, MA

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